Lifestyle

Kale Salad With Apples, Apricots And Manchego Cheese

Posted April 23, 2014 6:01 am

Dressing

2 tablespoons cider vinegar

2 tablespoons lemon juice

½ cup mayonnaise

2 tablespoons sugar

½ teaspoon kosher salt

Salad

1 large bunch (about 1 pound) Tuscan kale, stems torn or cut out, leaves torn into small pieces

⅓ cup dried apricots, julienned

⅓ cup pumpkin seeds

2 ounces manchego cheese, grated

1 Pink Lady apple, cored and cut into thin half moons

Ground black pepper

For the dressing: In a large bowl whisk together the vinegar, lemon juice, mayonnaise, sugar and salt. Add the kale and toss to coat well, then set aside for 10 minutes. After 10 minutes, toss again to coat well.

Sprinkle the apricots, pumpkin seeds and cheese over the dressed kale. Toss again to evenly distribute. Season with pepper and additional salt, if needed. Fan thin slices of apple over the top of the salad and serve.

Serves six.

Nutrition values per serving: 230 calories, 12 g fat (3.5 g saturated), 26 g carbohydrates, 3 g fiber, 12 g sugar, 9 g protein, 15 mg cholesterol; 330 mg sodium.

Elizabeth Karmel for The Associated Press

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Cheese Food Fruit Lifestyle Nuts/Seeds/Grains Recipe Recipe Type Salad Vegetables Vegetarian

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